Classic Cheese Fondue

By Belinda

A from scratch recipe for the swiss dish. Serve with sourdough bread or other crusty bread and easy to dip vegetables. A bottle of pinot noir or Riesling goes well.

Ingredients

• 1/2 lb Emmenthal
• 1/2 lb Gruyere
• 1/2 lb Apprezeller or raclette
• 2 T cornstarch or all-purpose flour
• 1 garlic clove
• 1 cup dry white wine
• 1 T kirsch or brandy
• 1 T lemon juice
• pinch ground black pepper
• pinch ground nutmeg

Details

Servings 6

Preparation

Step 1

Grate the cheeses into a medium-size bowl and toss together with the cornstarch. Cut garlic clove in half and rub cut sides over the bottom of a saucepan; discard. Pour wine, kirsch and lemon juice into saucepan and bring to a gentle simmer on the stove. Add large handfuls of grated cheese, one at a time and stir until melted. Repeat until you've added all the cheese and the fondue is smooth. Add blacj pepper and nutmeg to pan and stir. Pour mixture into a fondue pot. Light the fondue burner and place the pot on top at a low heat-just enough to keep the cheese warm and liquid.